WEKO3
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Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars
https://repository.naro.go.jp/records/3604
https://repository.naro.go.jp/records/36046ccf6b62-f1d6-46b0-8200-409ef038c0c0
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||||
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公開日 | 2020-06-02 | |||||||||||||||||
タイトル | ||||||||||||||||||
タイトル | Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars | |||||||||||||||||
タイトル | ||||||||||||||||||
言語 | en | |||||||||||||||||
タイトル | Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars | |||||||||||||||||
言語 | ||||||||||||||||||
言語 | eng | |||||||||||||||||
資源タイプ | ||||||||||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
資源タイプ | journal article | |||||||||||||||||
アクセス権 | ||||||||||||||||||
アクセス権 | metadata only access | |||||||||||||||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||||||||
著者 |
飯島, 健
× 飯島, 健× 鈴木, 啓太郎
WEKO
1185
× 堀, 清純
WEKO
843
× 江花, 薫子 |
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書誌情報 |
Bioscience, Biotechnology, and Biochemistry en : Bioscience, Biotechnology, and Biochemistry 巻 83, 号 3, p. 502-510, 発行日 2019 |
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出版者 | ||||||||||||||||||
出版者 | Taylor & Francis | |||||||||||||||||
出版者 | ||||||||||||||||||
出版者 | 日本農芸化学会 | |||||||||||||||||
ISSN | ||||||||||||||||||
収録物識別子タイプ | ISSN | |||||||||||||||||
収録物識別子 | 1347-6947 | |||||||||||||||||
DOI | ||||||||||||||||||
識別子タイプ | DOI | |||||||||||||||||
関連識別子 | 10.1080/09168451.2018.1547624 | |||||||||||||||||
情報源 | ||||||||||||||||||
関連名称 | SC10201902190007 | |||||||||||||||||
情報源 | ||||||||||||||||||
関連名称 | NARO成果DBd | |||||||||||||||||
関連サイト | ||||||||||||||||||
識別子タイプ | DOI | |||||||||||||||||
関連識別子 | https://doi.org/10.1080/09168451.2018.1547624 | |||||||||||||||||
関連名称 | Bioscience, Biotechnology, and Biochemistry |